Growing up, I had this meal almost every weekend – especially when the weather got cooler. It’s a simple and humble meal, but very comforting and satisfying. We usually ate it with salted duck eggs, Chinese pickled cucumbers, chicken floss (chà bông gà) and spicy fermented bean curd. On the stovetop it takes 1½-2 hours to cook low and slow so the rice doesn’t scorch and you end up with thick and silky porridge. With the Instant Pot it only takes 20 minutes + 10 minutes of natural pressure release – and the texture is absolutely perfect every time.